Sodium nitrite and sodium nitrate are flavoring agents, food colorings, and preservatives. Sodium nitrate is the sodium salt of nitric acid, while sodium nitrite is the sodium salt of nitrous acid. Both substances stabilize the red color in cured meat and provide a characteristic flavor. Sodium nitrite has now replaced much of sodium nitrate in food items.
When meat containing sodium nitrites or sodium nitrates is cooked, these compounds can form cancer-causing substances called N-nitrosamines. Food manufacturers are beginning to add ascorbic acid or erythorbic acid to meats to inhibit the formation of nitrosamine, which has greatly reduced the problem. However, several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Thus avoidance of nitrite and nitrate is still recommended. Examples of sources of sodium nitrite and sodium nitrate include bacon, bologna, frankfurters, deviled ham, potted meats, spiced ham, Vienna sausages, smoke-cured fish and meat, and meat spreads.
